Loaded White Cheddar Broccoli Rice

Loaded White Cheddar Broccoli Rice

  • Vegetarian
Try this incredibly easy and deliciously cheesy rice with cauliflower and chickpeas topped with a fresh tomato salsa and watch a standard side take main stage.
  • 25 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 1 cup (250 mL) heirloom cherry tomatoes, chopped
  • 1/4 cup (60 mL) chopped green onion or chives
  • 1 tsp. (5 mL) red wine vinegar
  • 3 Tbsp. (45 mL) olive oil, divided
  • 2 cups (500 mL) cauliflower florets
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) 2% milk
  • 1 package Knorr Selects™ White Cheddar Broccoli Rice
  • 1 cup (250 mL) no-salt added chick peas *
  • 2 Tbsp. (30 mL) reduced fat sour cream

  1. For tomato salsa, combine tomatoes, green onions and vinegar in bowl. Season, if desired, with salt and pepper. Set aside.

  2. Heat 1 Tbsp/15 mL olive oil in large nonstick skillet over medium-high heat and cook cauliflower, stirring frequently, until browned, about 5 minutes. Stir in water, milk, remaining olive oil and Knorr Selects™ White Cheddar Broccoli Rice and bring to a boil. Reduce heat and cook covered, stirring occasionally, until rice is tender, about 10 minutes. Stir chick peas into skillet.

  3. Serve topped with tomato salsa and sour cream.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 370.0
Calcium (g) 15.0 %
Carbohydrates (g) 47.0 g
Fat (g) 16.0 g
Fiber (g) 4.0 g
Iron (g) 6.0 %
Potassium (g) 410.0 mg
Protein (g) 12.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 610.0 mg
Sugar (g) 8.0 g
Trans Fat (g) 0.0 g

*If you have leftover chick peas, save to sprinkle over a salad or roast for a healthy snack.

TIP: For meat lovers, cook 12 oz/350 g bite-size boneless skinless chicken breast chunks in an additional 1 Tbsp/15 mL. oil. Remove chicken and set aside. Continue with the recipe as above omitting chick peas and stirring in chicken. Sprinkle with 2 strips cooked crumbled bacon.\nGood source of fiber, calcium and iron. Provides 2 1/2 cups (625 mL) vegetables per serving.

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